✦ LIBER ✦
Poster A2 Proteolytic, microstructural, textural, and functional changes during aging of low moisture Mozzarella (pizza) cheese
✍ Scribed by Kindstedt, P.S.; Kiely, L.J.; Barbano, D.M.; Yun, J.J.
- Book ID
- 122875603
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 105 KB
- Volume
- 3
- Category
- Article
- ISSN
- 0958-6946
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